Light and refreshing, this sorbet is a delightful way to end a heavy meal. If you want to serve sparkling wine with the sorbet, choose one that's sweeter than the one in the sorbet. Extra-dry sparkling wine is actually sweeter than brut. (We liked Chandon Riche extra dry for this recipe.) Pear juice may be substituted for the sparkling wine.
2 pounds ripe Bartlett or Anjou pears, cored, peeled, and chopped
1 1/2 cups extra-dry or brut sparkling wine, divided (see Notes)
3/4 cup sugar
2 tablespoons light corn syrup
How to Make It
Put pears and 3/4 cup sparkling wine in a medium pan over medium-high heat. Bring to a boil, then lower heat to maintain a steady simmer. Cook, stirring occasionally, until pears are tender, about 10 minutes. Whirl pear mixture and sugar in a blender until smooth. Stir in corn syrup, cover, and chill.
When mixture is cold, stir in remaining 3/4 cup sparkling wine and freeze in an ice cream maker according to manufacturer's instructions. Serve immediately, or transfer to a freezer-safe container, cover, and freeze until ready to serve.
Note: Nutritional analysis is per 1/2 cup serving.